Mediterranean Fish in Creamy White Wine Sauce

Dilemma – what to cook for dinner fast?

Answer – Fish!

Its, fast, and pretty much any flavor will do.  This is a quick recipe, one that I put together by simply opening my refrigerator and taking out what ever I had in hand.

Around the CP casa of ours, most quick dinner tend to come together in spur of the moment inspiration.

My measurements are going to be a bit of this and a bit of that, because I simply let it come together.  If you have never cooked this way, I highly recommend it – it’s a bit liberating when you don’t follow a set recipe and just let the aroma and flavor lead you to the final dish.  My only tip here is taste along the way, in order to adjust all the flavors you are combining. 


  • 2 filet of any kind of white flesh fish would work with this – I had Swai fish, which is an Asian catfish of sort – very mild flavor fish.  Make sure it nice and dry and then simply sprinkled celery salt and rubbed it all over.
  • 2-3 tablespoons of butter
  • 1-2 tablespoons of olive oil
  • ½ of red onion (white will work as well), cut in thin slices
  • 1 filet of anchovy or paste (I had filets)
  • 1 teaspoon of red chili paste
  • 1 teaspoon of garlic paste
  • ¼ - ½ cup of white wine - any white wine you have around will do (if you are a cook and don’t have a least 2-3 bottles of wine around your kitchen, you need to stock up that pantry of yours!)
  • a couple of olives chopped
  • 2-3 small grape tomatoes chopped
  • salt and ground pepper to taste
  • juice from half of lime 

In a medium saucepan, over medium high heat warm up the olive oil and butter until bubbly.  Add the filet of fish and sauté each side until golden – about 3 minutes each side – don’t over cook it, since you are going to put back on the pan once you have your sauce done.

Remove from the pan and set in a plate.

Add more butter and olive oil to the pan if needed and raise the heat to high. Add your onions and season with salt and pepper.  Add the garlic paste, the chili paste, olives and the anchovy, move things around and cook until the onions are soft and translucent.  Add the wine and scrape the bottom of the pan.  If you see the wine evaporate, add more to make sure you have some sauce.  Add the juice of the lime and then put the filet of fish back in the pan.  Reduce the heat to medium and cover, letting it cook for about 5 more minutes.  That gives you enough time to make a quick salad.

Remove from the heat and serve.